Go Back

Apple Crisp Cheesecake Muffins

Apple crisp cheesecake muffins with a creamy center and crunchy oat crumble topping. Baked until golden, they’re moist cake-style muffins with diced apples in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, finely diced
cream cheese filling
  • 6 oz cream cheese, softened
  • 3 tbsp sugar
  • 0.5 tsp vanilla
oat crumble
  • 0.33 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line a 12-cup muffin tin with liners if desired.
  2. Beat the cream cheese filling ingredients together until smooth, then refrigerate while you prep the rest of the components.
  3. Make the oat crumble by combining the oats, flour, brown sugar, and cinnamon, then cutting in the cold butter until crumbly; refrigerate.
Make muffin batter
  1. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Whisk the melted butter, packed brown sugar, eggs, sour cream, milk, and vanilla until smooth and glossy.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain, then fold in the finely diced apples.
Assemble and bake
  1. Fill each muffin cup halfway with batter, then add about a teaspoon of cream cheese filling in the center.
  2. Cover the filling with more batter so the cream cheese sits inside the muffin center.
  3. Top each muffin with the refrigerated oat crumble so it forms a crunchy crown.
  4. Bake at 375F for 22-25 minutes, until the tops are golden and a toothpick comes out mostly clean with no wet batter.

Notes

Refrigerating the cream cheese filling and oat crumble helps them stay distinct inside the muffins, so the center stays creamy and the topping stays crunchy. Store baked muffins in an airtight container in the refrigerator for up to 4 days; rewarm in the microwave for 10–15 seconds. Freeze up to 2 months; thaw overnight in the refrigerator and rewarm. For a lighter option, use low-fat sour cream and reduced-fat cream cheese (texture will be slightly softer).